Cauliflower and Cheddar Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 40 |
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A reasonably healthy, delicious soup. No milk, cream, and it can easily be made vegetarian or vegan. *Use whatever broth you want, it all tastes good!* Ingredients:
3 tablespoons olive oil |
1 yellow onion, chopped |
3 garlic cloves, smashed or minced |
1/2 teaspoon caraway seed |
1 head cauliflower, leaves removed, rest of it chopped into large chunks (including stem) |
1 (32 ounce) box vegetable broth |
1 cup cheddar cheese, shredded |
salt and pepper |
Directions:
1. heat olive oil in large saucepan over medium high heat.
2. cook onion until softened and starting to color.
3. add garlic and caraway seeds, cook for one minute or so, for the love of taste, don't burn the garlic!
4. add broth and cauliflower chunks, bring to a boil.
5. let the whole thing simmer until everything is soft.
6. either cool the soup a little and toss it into a blender or food processor -OR- whack around with a stick (immersion) blender. *WARNING: hot soup will attempt to splash directly into your eye*.
7. heat the whole thing back up again, and whisk in the cheese until it is fully incorporated. No stringy bits or clumps.
8. Season to taste with salt and pepper, serve.
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